Bread and Banana pudding, cake

Bread and Banana pudding, cake
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 124.5
  • Total Fat: 1.4 g
  • Cholesterol: 29.5 mg
  • Sodium: 76.9 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Bread and Banana pudding, cake calories by ingredient
Submitted by:

Introduction

This is for using leftover bread & cereal (I used sugar puffs which are sweetened, you can use anything really).If you use an unsweetened cereal, you may like to add sugar, or spenda, but the candied peel and bananas are sweet too! This is for using leftover bread & cereal (I used sugar puffs which are sweetened, you can use anything really).If you use an unsweetened cereal, you may like to add sugar, or spenda, but the candied peel and bananas are sweet too!
Number of Servings: 16

Ingredients

    4 crusts or 6 slices of Wholemeal bread (I used Hovis seed sensations)
    Leftover cereal (I used sugar puffs)
    3 small or 2 large eggs
    2 ripe bananas
    150grams candied peel
    50 grams raisins
    1/2 teaspoon ground ginger,
    2 teaspoons cinnamon
    1/2 teaspoons vanilla essence

Directions

Crumb the bread in a food processor, place in bowl with the cereal, and eggs and mix until combined, put all the other ingredients in and mix, if necessary use some water to mix to a smooth consistency. Line a square tin (about 10 inches) with silicone paper and place the mixture in the tin. cook on 190 for 45 minutes. Cut into 16 pieces.

Number of Servings: 16

Recipe submitted by SparkPeople user MEGAGOTH.

Rate This Recipe